Butternut Squash and Feta Tart
butternut squash and feta hand pies? Did you have leftover ingredients? I did! A sheet of puff pastry and a little more cheese created another amazing vegetarian meal!
1 sheet puff pastry, thawed
1 whole egg, beaten
1 lb butternut squash, peeled, seeds removed, and cut into 1/2" chunks
1/2 red onion, large dice
2 tablespoons extra virgin olive oil
salt and pepper
about 1 ounce feta cheese, crumbled
4 oz. fresh mozzarella
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper and spread the diced butternut squash and red onions on it. Drizzle the veggies with olive oil and sprinkle with salt and pepper. Roast in the oven for 25 minutes, until starting to brown on the edges and remove from the oven.
Line a baking sheet with parchment paper, and place the thawed sheet of puff pastry on it. Using a knife, score the pastry 1/2" from the edge, and prick the center overall with a fork. Brush with the beaten egg and bake for 5 minutes.
Remove pastry from the oven and layer roasted butternut squash and red onion, feta cheese, and mozzarella cheese.
Bake for 12-14 minutes, or until the pastry is browning, and the mozzarella cheese is melting and starting to bubble to your liking.